Marine Pleasure - Bernhard Long - E-Book

Marine Pleasure E-Book

Bernhard Long

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  • Herausgeber: epubli
  • Kategorie: Lebensstil
  • Sprache: Englisch
  • Veröffentlichungsjahr: 2016
Beschreibung

Marine Pleasure: 200 delicious recipes with salmon and seafood (Fish and Seafood Kitchen). All recipes in the cookbook with detailed instructions.

Das E-Book Marine Pleasure wird angeboten von epubli und wurde mit folgenden Begriffen kategorisiert:
calamari shrimp crab shrimps recipes fried salmon recipes pan oven, clams scallops squid recipes, fish and seafood kitchen, fish salmon and seafood recipes, seafood salad seafood with spaghetti frutti di mare recipes, Marine Pleasure

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Marine Pleasure:

200 delicious recipes with salmon and seafood

(Fish and Seafood Kitchen)

Reproduction, translation, processing or similar acts for commercial gain and resale or other publications are not permitted without the written consent of the author.

Copyright © 2016 - Bernhard Long

All rights reserved.

Table of Contents

100 delicious recipe ideas with the favorite fish salmon

Grilled salmon skewers with fennel and tomato salsa

Salmon and cucumber frying pan with dill

Salmon fillet on tomatoes with black olives

Salmon on colorful bean salad with three kinds of beans and dried tomatoes

Baked salmon fillets with horseradish crumbs & beetroot sauce

Grilled salmon on salad with honey mustard dressing

Salmon filet from the oven with lemon and basil

cooked salmon fillet with saffron butter in foil

Steamed salmon fillet with chilli and coriander

Tagliatelle and marinated salmon with pine nuts, pecorino cheese and rocket

scalloped Fine Fish Mashed potato and Gouda Cheese

Salmon Ragout with creamed vegetables

Salmon and spinach skillet

Salmon skewers with carrot salad

Fettuccine with salmon chicory sauce

Orange salmon with leek risotto

Potato soup with leek and salmon fillet

Salmon Zander roulade with creamed leeks

Soy salmon with mangetout salad

Pans-salmon filet with red onions and oranges

Grilled salmon with green asparagus, spring onions and rice

Potato and salmon salad with spinach

Vegetable salmon salad

Salmon with dill sauce and stew puff pastry

Salmon fillet with wild garlic vegetables

Puff pastry pie with salmon and peas (Kulebiak)

Salmon fillet with sesame seeds and green vegetables

Asparagus Salmon skewers with peppers

Salmon fillet with maple syrup glazed to Kartoffelbratling

Grilled salmon fillet with pineapple and basmati rice

Salmon fillet with shrimp topping and mangetout

Basil and asparagus soup with wild salmon

Seafood skewers grilled with yogurt dip

Potato salad with spinach, wild salmon and dill

Grilled salmon skewers with sesame seeds and served with salad

Romaine lettuce with wild salmon, cherry peppers and croutons

Spinach and cheese omelet with salmon

Potato and bean salad with salmon, egg and olives

Salmon filet in teriyaki marinade with zucchini and peas

Pasta with salmon and leek sauce

Salmon Cherry Tomatoes tart with basil pesto

Lachsbratling with poached egg and spinach

Lachsgratin with fennel salad

Grilled salmon fillet with green asparagus and potatoes

Pancake cake with salmon and zucchini

Dill Salmon with Potato horseradish gratin

Salsify with salmon & bacon sauce

Salmon Fish Cakes with Tomato Salad

Fast spaghetti with salmon and pimientos

Ginger and chilli salmon with Asian Cucumber Salad

Salmon and herb quiche

Tarte with salmon

Oven-wild salmon with dill-braised and Pancakes

Salmon fillet in orange sauce

Potato pancakes with salmon and radish-cucumber salsa

Salmon chard lasagne

Potato and apple rosti with salmon and yoghurt Cress Sauce

Baked salmon in parchment paper

Steamed salmon fillet with chicory salad

Salmon with tarragon and tagliatelle

Salmon Carpaccio with roasted potatoes and apple vinaigrette

Salmon and spinach Farfalle and lemon crème fraîche

Italian salmon and mozzarella quiche

Salmon trout tartare on toasted bread

Salmon steaks & scallops with tomato and mint salad

Salmon fillet in sparkling wine cream sauce

Tagliatelle with scallops and salmon

Vegetable Tagliatelle with Stremel salmon and orange dill sauce

Gratinated salmon with rosti Hood

Salmon fillet with herb and mustard crust

Roasted salmon to roast potatoes in honey mustard sauce and spinach

Salmon fillet with lemon coriander risotto

Slices of salmon with mustard crust and rosemary potatoes

Salmon fillet with smoked salmon crust

Salmon kebab with garlic sauce

Marinated salmon skewers on mango salad Frisée

Green salad with diced salmon

Penne with salmon and arugula

Swedish Lachsgratin

Teriyaki salmon with cucumber salad

Sauerkraut puree with salmon fillet

Gratinated Salmon on Vegetable noodle bed

Salmon fillet in crispy crust with mashed potatoes

Cauliflower salmon ragout

Potato and salmon gratin with chanterelles

Gratinated salmon fillet on chicory

Savoy Salmon Lasagna

Salmon skewers with lemon sauce & potato worm

Marinated salmon on creamed vegetables

Salad with salmon, green asparagus, cherry tomatoes and egg

Sandwich with grilled salmon fillet, Camembert and arugula

Salmon Carpaccio with Parmesan and green pepper

Salmon fillet on vegetable rice

Roasted salmon fillet on lentil salad

Salmon fillet with honey and balsamic vinegar

Bouillon with salmon, rice dumplings, bamboo & vegetables

Grilled salmon with broccoli and coconut sauce and rice

Salmon, potatoes and green sauce

Salmon fillet with spicy lemon hood and potatoes

Spinach salmon quiche

100 delicious recipe ideas with seafood

Fried plaice fillets with crab, spinach and crispy croutons

Shrimp fried rice with crunchy vegetables and cashew nuts

Marinated Clams with chilli pepper and parsley

Korean pancakes with carrot and pak choi

Calamari Skillet with baby aubergines

Asia cannelloni steamed salmon with shrimp filling on lemongrass and lime

Shrimp ravioli with coconut curry sauce

Herb pasta rags with shrimp and yellow tomatoes

Shrimp on cucumber and orange salad with orange-lime sauce

Shrimp pizza with artichoke hearts and yellow tomatoes

Shrimp in sweet and spicy glaze with China-Cole Slaw

Scallops on truffled mashed beans with cherry tomatoes

Lukewarm seafood salad with potatoes, cauliflower, arugula and capers

Crispy prawns in breadcrumbs crust on avocado carpaccio

Creole stew with chicken drumsticks, okra and shrimp

Iced melon and cucumber soup with shrimps

Shrimp Sushi in glass with mango and cucumber

Shrimp balls with plum chilli sauce

Steamed shrimp dumplings with crunchy wok vegetables

Shrimp noodle soup with crisp sugar snap peas

Shrimp sour with peppers and mango

Deep-fried prawns with spicy pineapple salsa

Lobsters and coconut soup with tomatoes, ginger and chilli

Creole lobster stew with okra, spinach and coconut

Arab Calamari Skillet with homemade harissa

Stuffed chicken wings with prawns on mango salad

Goa prawn stew with toasted coconut and coriander

Baked lobster with mixed salad

Shrimp skewers on salad with lime-ginger sauce and sesame

Greek squid salad with cucumber and peppers

served oysters with Parsley Salsa Verde in shell

Ginger soup with shrimp, carrots and pumpkin

Lobster papaya salad with avocado

Chicory and prawn salad with asparagus, grapefruit and poppy vinaigrette

Hummer in Weingelée with frothy vanilla cream

Crab salad tower with apple and curry hip

Clear lobster soup with leeks and tomatoes

Scallops between wonton sheets with spinach, sundried tomatoes and peppers

Mediterranean shrimp pan with chili, tomatoes, capers and arugula

Crayfish tails in carrots and celery and mustard seeds

Shrimp and vegetable salad with mustard dressing

Shrimp salad with melon wedges

Crispy onion with colorful grapes and feta cheese

Crispy Tarte with wasabi, shrimp and leeks

Seafood pizza with fennel and orange

Shrimp rolls with sprouts and ginger

Fried scallops with lemon and ginger

Apple-onion couscous with grilled shrimps

Shrimp and vegetable stew with two tomatoes

Seafood salad with tomatoes and olives

Mushroom potatoes with arugula and lemon Scampi

Lukewarm asparagus salad with shrimp

Auburn fried scallops with fennel and onions

Crab soup with peas and fresh dill

Leipzig style with crabmeat and morels

Grilled squid tubes with herb stuffing

Crab vinaigrette with radishes and cucumber

Steamed mussels with fennel and white wine

Seafood paella with saffron and vegetables

Crab risotto with zucchini

Prawn soup with mushrooms and lemongrass

Potato and avocado salad with shrimps

Lukewarm pasta and cucumber salad with fried prawns

Seafood Skillet with Zuckerschote

Farfalle with avocado sauce and fried shrimps

Asian fondue with meat, fish, shrimp, vegetables and dips

Mediterranean lobster with black noodles

Lentils and shrimp stew with smoked tofu and chilli

Escarole melon salad with tomato-mint salsa and shrimp

Shrimp pan with mangetout, peas and tomatoes

Potato dish with shrimp and sorrel

Scallop soup Thai style

Risotto with pumpkin and shrimps

Deep-fried squid (calamari fritti)

Hummer with delicate dough sheets

Fried prawns with spicy pumpkin sauce

Scallops with sprouts

Fish and shellfish ragout

Seafood with egg noodles

Shrimp with mashed potatoes

Rice noodles (Orzo) with shrimps, lemon and Parmesan

Spanish paella with seafood

Shrimp on skewers with chili herb dip

Fried rice with vegetables and crabmeat

Fish and seafood gratin en croute

Lemon Shrimp skewers grilled

Crabmeat and shrimp

Soup with mussels

Squid with sheep's cheese from the grill

Scallops grilled with vegetables and mango salad

Shrimp cocktail with avocado

Garnelenspieße grilled

oysters au gratin

Calamari soup with capers and celery

Shrimp with broccoli

Red prawn curry

Octopus salad with lotus root and celery

Sharp shrimp with white asparagus

Paella Frutti di Mare

Red prawn curry with mangetout

100 delicious recipe ideas with the favorite fish salmon

Grilled salmon skewers with fennel and tomato salsa

The great thing about salmon: Its protein not only helps to build muscle. The fish is also rich in fat. And that's good: His Omega-3 fatty acids protect the heart and blood vessels and reduce blood cholesterol. In salmon meat also focus the fat soluble vitamins A, D and E. They promote the night vision, strengthen bones and allow the blood to flow smoothly.

Serves 4

200 grams of ripe tomatoes

2 spring onions

1 fennel bulb (so about 150 grams)

1 red chilli

3 stalks coriander

1 organic lime

3 tablespoons olive oil

Pinch of sugar

400 grams of salmon fillet (without skin)

1 dried chilli pepper

Salt and freshly ground pepper

The preparation sequence

Clean tomatoes in water, into quarters and remove the seeds, taking care to remove the stem approaches.

Pulp sharing cubes in 1 centimeter.

Clean spring onions in water, clean and cut into 1/2 cm thick rings.

Clean fennel in water, cut in half, remove the stalk and chop finely the tuber.

Fresh halve chili pepper lengthwise, remove the seeds, clean water and chop finely.

clean coriander in water, chop, shake dry and the leaflets.

Lime Squeeze.

Mix small cut ingredients with 1 tablespoon lime juice and oil. Season with salt and 1 pinch of sugar. Before serving, refrigerate and leave for at least 30 minutes.

Cut the salmon fillet into 12 equal cubes.

Dried chilli crumble, mix with pepper and the remaining oil and pour over the salmon. let steep 15 minutes (marinate).

Salmon cubes salt lightly and place on 4 wooden skewers. A grill pan and grill the skewers in around 4-5 minutes. give salmon skewers and salsa on plate and bring to the table to taste with lime wedges.

Tips

Since the snack contains few carbohydrates, a side dish like baguette or baked potato is useful. Thus, the salmon is with the Asian spiced vegetables full nutritional meals.

Salmon and cucumber frying pan with dill

Minimal effort, maximum enjoyment: delicate salmon in creamy-smooth sauce. The easiest way to a healthier heart and powerful gray cells via the omega-3 fatty acid. Salmon is one of the best sources for it. In combination with rapeseed oil and soybean cream all valuable fatty components are assembled. Since worth every Fettkalorie!

Ingredients for 2 servings

1 cucumber (500 grams)

1 red onion

250 grams of salmon fillet (without skin)

1 tablespoon canola oil

Salt and freshly ground pepper

2 tablespoons anise liqueur (to taste)

125 milliliters of vegetable broth

125 milliliters soy cream

3 stalks dill

The preparation sequence

clean cucumber in water, peel and cut in half. Using a spoon, scrape the seeds out. Cucumber flesh cut wide pieces in about 1.5 centimeters. Peel onion and chop finely.

Rinse salmon fillets, pat dry and cut into about 2 cm cubes. Heat oil in a nonstick skillet and fry the fish round light brown. Removing salt and pepper.

give onions in the frying pan and briefly sauté it. Cucumbers and cook fry 2 minutes. Season with salt and pepper. The anisette deglaze (to taste).

Broth and soy cream add. Boil blank, then downshift temperature and simmer for 4 minutes at low heat.

Meanwhile clean Dill in water, shake dry and flags pluck. Put the salmon back into the frying pan. cook 2 minutes remaining, season with salt and pepper. Sprinkle with dill and bring to the table.

Tips

A court for all cases: if you want a high-protein-fitting low-carb dinner, served a low fat soup or a salad with low-fat dressing anticipated. Choose a high-carbohydrate side dish like potatoes or rice to a balanced lunch therefrom.

Salmon fillet on tomatoes with black olives

Fine fish in aromatic, Mediterranean accompaniment. Salmon and olives contain unsaturated fatty acids that regulate blood fat and lower blood pressure. Iodine from the fish supports the thyroid. The fat-soluble vitamins A, D and E are good for the eyes, bones and lower high cholesterol levels.

Ingredients for 2 servings

2 large tomatoes (so about 150 grams)

20 grams capers (glass)

40 grams of black olives (pitted)

1 anchovy fillet (glass)

¼ organic lemon

2 stalks basil

3 tablespoons olive oil

Salt and freshly ground pepper

325 grams of salmon fillet (without skin)

The preparation sequence

Clean tomatoes in water, into quarters, remove seeds and cut into narrow strips. Put in a bowl.

Capers, olives and anchovies fillet chop roughly and add to the tomatoes. Lemon quarters squeeze his hand over the bowl.

clean basil in water, shake dry, pluck leaves and chop coarsely. enter with half of the olive oil to the remaining ingredients. Salt and pepper and mix everything well.

Rinse salmon fillets, pat dry and cut diagonally into thin slices. Lightly salt and pepper.

Heat the remaining oil in a nonstick skillet. Salmon fillet in a high heat on each side 30 seconds fry.

give tomatoes in the skillet and heat while stirring for 1 minute. Place on warmed plates, arrange the salmon fillet on it and bring to the table.

Tips

A low carb dish first class - if you want more fiber, just enough rice, cereal or whole-meal bread and a green salad.

Salmon on colorful bean salad with three kinds of beans and dried tomatoes

Lighter, faster pleasure for the eyes and palate. The beans provide plenty of protein and fiber. It also covers the daily target at "beautifier" vitamine biotin half. Do not worry the way of fat in salmon: It consists almost entirely of valuable fatty acids that do the body good things.

Ingredients for 2 servings

100 grams of green beans

100 grams of butter beans

2 stalks savory

125 grams kidney bean (can)

2 small red onions

50 grams of dried tomatoes (in oil)

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

Salt and freshly ground pepper

350 grams of salmon fillet (without skin)

2 stalks basil

1 tablespoon olive oil

The preparation sequence

Clean the beans in water, brush, possibly unthreading and break long pieces in 4 centimeters. Clean Savory in water and cook in salted water for 10-12 minutes.

Beans drain and plunge with a slotted spoon into cold water. Then drain well and remove the savory.

The kidney beans in a colander, rinse and drain well.

Peel the onions and slice finely on the vegetable slicer or cut with a knife into thin rings.

Drain sundried tomatoes and taking care to collect the oil. Cut the tomatoes into thin strips.

In a bowl, vinegar, mustard and salt and pepper with a whisk stir. 3 tablespoons of tomato collected oil embezzled.

Mix beans, onions and dried tomatoes in a bowl with the sauce and leave for at least 15 minutes.

Rinse salmon fillets, pat dry and cut into about 2 cm wide strips. clean basil in water, shake dry, pluck leaves and tear into small pieces with your hands.

Season salmon with salt and pepper. Heat olive oil in a frying pan. Salmon from each side fry 1 minute. The bean salad dish, sprinkle with basil and bring to the table.

Tips

Wax beans are particularly delicate and therefore ideal in salads, but have only a short season. Who does not get fresh, accepts wax beans out of the can or just doubled the amount of green beans.

Baked salmon fillets with horseradish crumbs & beetroot sauce

Pink-red fish seduction with a subtle sharpness. Salmon and beetroot bring in abundant quantity, the B vitamin niacin to the game, that helps the skin to regenerate. There is thereby additionally from the trace element zinc support.

Ingredients for 2 servings

3 tubers fresh beetroot (so about 150 grams)

2 tablespoons olive oil

1 small onion

1 clove of garlic

1 piece of ginger root (so about 30 grams)

100 milliliters of white wine

125 milliliter veal stock

Salt and freshly ground pepper

2 salmon fillets (around 180 grams)

1 piece fresh horseradish (so to 5 centimeters)

3 stalks parsley

3 tablespoons breadcrumbs

3 stalks dill

20 grams butter

2 tablespoons sour cream

The preparation sequence

thoroughly clean beetroot in water and boil 1 potato in a saucepan, cooking kettle with water. Over medium heat, covered in about 40 minutes until soft boil. Meanwhile, the remaining beetroot peel (this best rubber gloves, they dye strong!) And juice in the juicer. The juice in a saucepan, boil down Cauldron to about 1/3 of the amount.

In a frying pan heat 1 tablespoon of oil. Peel the onion and garlic, cut into thin slices and fry until golden brown in hot oil. Ginger peel, chop coarsely and add.

Pour wine and fund it and then let it boil over medium heat in an open pan, cooking kettles to about 1/3.

The boiled beetroot juice Stir and boil down everything again, until the liquid is almost syrupy. Season with salt and pepper and pour through a fine sieve into a second saucepan, Cauldron.

Rinse salmon fillets, pat dry and brush with a little oil. Add salt and pepper. A coated frying pan. Fry salmon fillets in it over high heat on each side short sharp and give on a baking sheet.

clean horseradish thoroughly in water, peel and grate finely. clean parsley in water, shake dry and chop finely. Both with breadcrumbs, salt, pepper and remaining oil mix.

Spread the crumbs mixture evenly on the salmon fillets. Bake in preheated oven at 200 ° C (with convection: 180 ° C, at gas: selector switch 3) baked for 10-12 minutes. Meanwhile boiled beetroot under cold water and peel scare. Only in slices, then cut into sticks.

clean Dill in water, shake dry, pluck and chop flags. Butter in a saucepan, Cauldron heat and warm beetroot pins therein. Salts, pepper and dill give. Pour the boiled sauce on warmed plates. Serve the salmon and beetroot pins on it. give Sour cream with a pastry bag punctiform in the sauce, and go immediately to the table.

Tips

Who does not have a juicer or just want to save time, use beetroot juice from the health food store or health food store for the sauce and pickled beetroot from the glass for the side dish.

Grilled salmon on salad with honey mustard dressing

Light delight for figure-conscious gourmet. Salmon love (almost) everyone - and that's good, because the once so expensive noble fish supplies in addition abundant protein also useful for heart and blood vessels unsaturated fatty acids and various vitamins: A portion covers loose the daily requirement of vitamin B6 and B12.

Ingredients for 2 servings

100 grams of mixed salad leaves (as Frisée, oak leaf, radicchio)

100 grams cherry tomatoes

4 large radishes

2 salmon fillets (so around 150 grams with skin)

Salt and freshly ground pepper

2 tablespoons red wine vinegar

1 tsp grainy mustard

1 teaspoon honey

2 tablespoons olive oil

The preparation sequence

The salads brush, clean water, spin dry and tear into bite-sized pieces.

Clean cherry tomatoes in water and cut into quarters. Radish clean, clean water and cut into thin slices.

Clean salmon fillets in water, pat dry with paper towels and season with salt and pepper.

A grill pan and fry the salmon fillets in it on the skin side for 5-6 minutes over medium heat.

Meanwhile, the vinegar in a large bowl with 2 tablespoons water, mustard, honey and oil Whisk a dressing. Season with salt and pepper.

contact salmon fillets and finish frying on the flesh side in 1-2 minutes.

Mix tomatoes, radishes and lettuce with the dressing and serve with the salmon fillets.

Tips

The crispy skin salmon fillets tastes great and keeps the fish moist. Who pays attention to very calories, may remove them after grilling - saving fat.

Salmon filet from the oven with lemon and basil

Salmon filet from the oven: roadproof banquets, become good also inexperienced. Delicious fuel for heart and blood vessels: Salmon is high on the hit list of marine fish that provide us with "good" fats. 100 grams bring it to an average of 1.8 grams of omega-3 fatty acids that strengthen the brain and immune system by the latest research.

Serves 4

8 stalks basil

3 teaspoons black peppercorns

800 grams thin piece of salmon fillet (with skin)

1 tablespoon fleur de sel (sea salt)

1 organic lemon

2 tablespoons olive oil

1 tablespoon liquid honey

something ready blank parchment paper

The preparation sequence

clean basil in water, pat dry, pluck leaves and chop half of them roughly with a large knife.

The peppercorns in a mortar or grind roughly crushed coarsely in a mill.

Line a baking tray with ready blank parchment paper. The salmon fillet, rinse, pat dry and place it with the skin side down.

Mix the salt with crushed pepper and rub into salmon fillet it. Sprinkle with chopped basil and bake in preheated oven at 80 ° C (with convection: not recommended for gas: selector switch 1) for about 40 minutes (with thicker fillet possibly a little longer) cook.

Meanwhile, wash and dry the lemon in hot water. The cup finely rub, halved lemon and squeeze the juice.

Lemon zest and juice combine with olive oil and honey in a small bowl.

take salmon from the oven and place on a plate or large plate. Drizzle with the sauce and leave for 8-10 minutes. Garnish with remaining basil and bring to the table.

Tips

The salmon from the oven is ideal as guests Meals: 8 servings simply place a whole side of salmon on baking sheet and double the remaining ingredients accordingly.

cooked salmon fillet with saffron butter in foil

Full light yet refined properly. The desire for salmon is unrestrained - almost everyone likes him. Good thing, because in addition to the valuable omega-3 fatty acid brings the delicious fish and plenty of B vitamins on the table: Here met as already one serving the daily target of niacin and vitamin B6 and B12!

Serves 4

5 shallots

3 stalks tarragon

3 stalks parsley

3 stalks dill

1 organic lemon

1 jar of saffron threads (so about 0.1 grams)

50 grams yogurt butter (room warm)

Salt and freshly ground pepper

4 salmon fillets (without skin so about 150 grams)

2 teaspoons olive oil

80 milliliters of vegetable broth

some aluminum foil

The preparation sequence

Shallots peel and cut into thin rings. clean tarragon, parsley and dill in water. Dry shake, pluck and chop the leaves or flags.

Wash lemon in hot water, wipe dry and rub a half shell fine. halved lemon and squeeze, measure out 2 tablespoons juice.

The saffron with fingers finely crumble (possibly with work gloves). With lemon juice, shawls and butter in a small bowl, mix, season with salt and pepper. provide short in the freezer and leave to set.

Rinse salmon fillets, pat dry, salt and pepper.

cut with a kitchen scissors 4 pieces of foil, each 30x30 centimeters and next to each other on a baking sheet. Each piece with 1/2 teaspoons olive oil fat.

shallots, herbs and 1 salmon fillet in the middle of the film pieces. Share saffron butter into small pieces, spread it and fold the side edges of the film.

The 1/4 of the vegetable stock and immediately seal the foil firmly. Bake in preheated oven at 200 ° C (with convection: 180 ° C, at gas: selector switch 3) cook for 12-15 minutes. Open the foil packets carefully and bring to the table.

Tips

Thanks to the aluminum foil, the salmon fillet stays nice and juicy and can develop its full flavor. So packed, the fine fish also be prepared easily on the grill.

Steamed salmon fillet with chilli and coriander

Simple sophistication Asian style. The gentle steaming saves fat, gets the flavor and makes the salmon nice and juicy. In addition to the vascular-friendly omega-3 fatty acid of fine fish brings the daily target of equal more vitamins of the B group on the plate and thus does the entire organism well.

Serves 4

1 stalk lemongrass

1 piece of ginger root (so about 10 grams)

1 red chilli

1 spring onion

½ organic lime

6 stalks coriander

1 tablespoon sweet chilli sauce

2 tablespoons Thai fish sauce

1 tablespoon sesame oil

4 salmon fillets (so about 150 grams

The preparation sequence

Remove the outer leaves from woody lemongrass. clean lemon in water, pat dry and finely chop.

Ginger, peel and finely grate. Chilli Grooming, in half lengthwise, remove the seeds, clean water and chop finely.

Spring onion brush, clean water, also finely chop and place in a small bowl.

Half a lime squeeze. clean coriander in water, shake dry, chop finely and add half of the scallions, stir in and set aside.

Mix remaining cilantro with ginger, chilli, lemongrass, 1-2 tablespoons lime juice, chilli and fish sauce and sesame oil in a large bowl.

Rinse salmon fillets, pat dry and place in the chili mixture. Cover and let infuse for at least 1 hour in refrigerator (marinate).

take salmon fillets from the marinade and drain well. Place in a steamer and cook over boiling water in a closed saucepan, Cauldron 8-10 minutes. Remove, sprinkle with the cilantro-onion mixture and bring to the table.

Tips

The purchase of a steamer is an absolute must! Who has not (yet), can make do with a sieve - is important that it does not touch the water in the saucepan, Cauldron.

Tagliatelle and marinated salmon with pine nuts, pecorino cheese and rocket

Raw fish on warm pasta - delicious! Salmon contains as many fat fish abundant bone-strengthening vitamin D and valuable, heart healthy omega-3 fatty acid. Topped with tomatoes, pine nuts and arugula light but filling meal for a whole bunch of supplies other vitamins and nutrients.

Ingredients for 2 servings

1 tablespoon pine nuts

30 grams of pecorino cheese

1 bunch of arugula (so about 80 grams)

4 cherry tomatoes

½ organic lime

200 grams of salmon fillet (very fresh: Suhi Quality)

Salt and freshly ground pepper

300 grams of fresh pasta (z. B. tagliatelle)

1 tablespoon olive oil

1 tablespoon chili oil

The preparation sequence

Pine nuts roasted in a frying pan without fat and leave to cool on a plate.

Pecorino planing fine with a potato peeler. Arugula brush, clean water, shake dry and chop coarsely. Clean tomatoes in water and cut into quarters.

Rinse the half lime hot, dry rub and grate the peel finely. Lime Squeeze.

Rinse salmon and pat dry with paper towels and cut into thin slices.

give salmon into a bowl, salt, pepper and lime juice and give it shawls. It All mix well, cover and refrigerate pull (marinate).

Meanwhile, in a large saucepan, bring slightly Cauldron about 3 liters of salted water to a boil. Tagliatelle al dente according to package instructions to cook, let drain and drain in a colander.

the noodles immediately in a preheated bowl and mix with tomatoes, arugula, slices of salmon, chilli and olive oil. Season with salt and pepper. Optionally, the ingredients brief swing on a hot griddle.

Sprinkle pine nuts and pecorino cheese, and go immediately on warmed plates on the table.

Tips

If you do not want to get the salmon sushi-grade or do not eat raw fish: you steaming the salmon fillet with a little lime juice in a nonstick skillet. The fresh pasta can be optionally replaced by 125 grams of dried tagliatelle.

scalloped Fine Fish Mashed potato and Gouda Cheese

hidden So delicious tastes fish even small fish muffles well. Saithe and salmon bring plenty of "building material" for strong teeth and bones and for the overall growth of the child-plate: In a serving of fish souffle stuck for example the daily requirement of iodine, and even more than the daily required vitamin D amount. ,

Ingredients for 6 servings

900 grams of potatoes

50 grams butter

50 grams of flour

650 milliliters of milk (1.5% fat)

Salt and freshly ground pepper

1 bunch dill

600 grams Seelachsfilet

400 grams of salmon fillet

100 grams Gouda (30% fat. Tr.)

The preparation sequence

clean potatoes in water, peel, quarter and in boiling salted water cover and cook about 20 minutes.

Meanwhile, half of the butter in a saucepan, Cauldron melt and add the flour, stirring constantly Starting with a whisk and let fry something.

Slowly, stirring constantly with a whisk add 550 milliliters of milk and let the roux over low heat simmer for 15 minutes.

Potatoes drain, in a saucepan, put Cauldron back to the off stove and let steaming out shortly.

Mash potatoes with a potato masher. Remaining butter and milk stir. Season with salt and pepper.

clean Dill in water, shake dry, pluck flags, chop finely and stir into the roux.

thoroughly investigate still saithe and salmon fillet on any existing bone, then rinse, pat dry and cut each in about 3 centimeter cubes. Add salt and pepper.

distribute fish in a baking dish, giving the dill sauce over it and finally distribute the potatoes on it.

Grate the cheese finely, sprinkle over the fish casserole and everything in a preheated oven at 200 ° C (with convection 180 ° C, at gas: selector switch 3) until golden brown about 40 minutes.

Tips

If your child does not like the intense flavor of dill, take instead simply chives (cut into rolls) or chopped parsley.

Salmon Ragout with creamed vegetables

Fine fish stew that all tastes not only on Sundays. Omega-3 fatty acids in fish make smart: Studies show that children in Japan, the most often eat fatty fish, have a higher than average IQ. Here the salmon also covers the entire daily requirement of vitamin D for strong bones and good teeth.

Serves 4

400 grams cherry tomatoes

½ small Chinese cabbage (so about 600 grams)

½ organic lemon

400 grams of salmon fillet (without skin)

Salt and freshly ground pepper

300 grams of noodles

5 tablespoons of coffee cream (10% fat)

5 tablespoons horseradish cream cheese (so around 75 grams)

The preparation sequence

Clean cherry tomatoes in water and easily pierce with a toothpick several times.

clean Chinese cabbage in water, clean, quarters lengthwise and cut crosswise into strips.

Wash the lemon half hot, dry rub and grate the peel finely.

Rinse salmon and pat dry with paper towels and cut into bite-size pieces. With a bit of lemon juice, some salt and pepper.

The noodles according to package directions in plenty of salted water until al dente.

Meanwhile, coffee cream with lemon peel and cream cheese in a saucepan, Cauldron until smooth. Season with salt and pepper and heat.

Chinese cabbage admit, cover and cook over medium heat for 8 minutes, until it collapses. Then tomato and salmon pieces to present and cook for about 6 minutes. Drain the pasta and bring the salmon ragout on the table.

Tips

In fillet can put one or the other bone sometimes still. Drive about a precaution with the index finger over the salmon to track them down if necessary. If you find it: remove with tweezers.

Salmon and spinach skillet

Fast food at its best: quick to make and almost star-worthy! Salmon contains many of cytoprotective omega-3 fatty acid. The spinach covers nearly the recommended daily requirement of iron; the pre-cooked wheat grains contain plenty of complex carbohydrates and make long tired.

Ingredients for 2 servings

1 organic orange (so about 60 milliliters of juice)

100 grams of pre-cooked wheat grain (as Ebly)

450 grams of fresh spinach (or frozen)

1 small onion (so about 30 grams)

250 grams of salmon fillet (without skin)

Salt and freshly ground pepper

1 tablespoon canola oil

Pinch of nutmeg

The preparation sequence

clean, wipe dry and grate the peel finely the Orange in water. Then cut the orange and squeeze the juice.

In a saucepan, Cauldron easily bring 150 milliliters of salted water to a boil. Add the wheat and bring to the boil again.

so measure from orange juice to 60 milliliters and enter with half of the orange peel for wheat. At low heat cover and cook 10 minutes.

Meanwhile, the spinach brush, clean thoroughly in water and cut coarse stalks. Spinach spin dry and coarsely chop large leaves.

Peel onion and chop finely.

Rinse salmon fillets, pat dry and cut into cubes. Mix remaining orange juice in a small bowl with remaining orange peel.

Salmon cubes contact in the mixture, around salt and pepper.

Heat oil in a large nonstick skillet and sauté the onions until soft.

Add spinach, season with salt and pepper. Something nutmeg rub to right.

The salmon cubes, mix and cook all over medium heat for about 5 minutes in between contact several times. Bring the salmon and spinach skillet with Orange wheat on the table.

Tips

When fish they may vary: sea fish fats such as salmon, mackerel and herring are the best when it comes to omega-3 fatty acid. Lean varieties such as haddock, cod and pollock hand provide that much iodine.

Salmon skewers with carrot salad

hidden Appetizing fish comes at Kids arrive safely. Salmon brings his EFAs heart and brain in motion and in addition provides iodine. Potatoes and carrots cover about half of the daily requirement of potassium.

Serves 4

500g floury potatoes

120 grams of pre-cooked grain of wheat (tender wheat)

4 carrots (so about 400 grams)

4 spring onions (so about 100 grams)

3 tablespoons balsamic vinegar

5 tablespoons canola oil

Salt and freshly ground pepper

350 grams of salmon fillet (without skin)

Handful mint

4 tablespoons milk (1.5% fat)

1 teaspoon butter (so to the 5 grams)

The preparation sequence

clean potatoes in water and cook until tender in a saucepan, boiling pan with a little water for about 20 minutes.

Meanwhile bring 250 milliliters saltwater in another saucepan, boiler for cooking, add wheat and cover and let stand for 10 minutes at a very low heat. Remove from heat and let cool.

While potatoes and wheat cook, clean carrots in water, clean, do not peel and finely grate possible. Potatoes drain, rinse and peel under cold water. Allow the potatoes to cool completely.

Clean spring onions in water, clean and cut into thin rings.

Balsamic vinegar and 3 1/2 tablespoons of oil in a small bowl whisk together. Season with salt and cayenne pepper. Mix with carrots and green onions among the wheat.

Rinse salmon and pat dry with paper towels and chop. clean mint in water, shake dry and leaves pluck.

give salmon, mint, potatoes, milk and butter in a bowl and mash with a hand blender. Season with salt and cayenne pepper.

With moistened hands the mixture into portions by 10 wooden skewers around and press firmly.

Line a baking tray with ready blank parchment paper and sprinkle with 1 tablespoon oil. The skewers it lay, drizzle with the remaining oil and bake in preheated oven at 200 ° C (with convection: 180 ° C, at gas: selector switch 3) Cook on the middle rack for about 12 minutes. Depending bring 2 skewers per child, and 3 per adult along with the carrot salad on the table.

Tips

The skewers are also ideal for the grill - then be sure to use an oiled aluminum dish. If you have bunch of carrots in water clean something from tender green, chop it and lift it with the salad.

Fettuccine with salmon chicory sauce